Chicken, broilers or fryers, dark meat, thigh, meat and skin, cooked, braised
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 229 kcalEnergy
- 22.57 gProtein
- 15.43 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 229 kcal | 195 kcal | 1008 Energy |
| Energy (kJ) | 959 kJ | 815 kJ | 1062 Energy |
| Protein | 22.57 g | 19.2 g | 1003 Protein |
| Fat | 15.43 g | 13.1 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 4.253 g | 3.6 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 6.488 g | 5.5 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 2.963 g | 2.5 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.082 g | 0.07 g | 1257 Fatty acids, total trans |
| Cholesterol | 139 mg | 118 mg | 1253 Cholesterol |
| Carbohydrate | 0 g | 0 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 76 mg | 65 mg | 1093 Sodium, Na |
| Potassium | 245 mg | 208 mg | 1092 Potassium, K |
| Calcium | 11 mg | 9.3 mg | 1087 Calcium, Ca |
| Iron | 1.21 mg | 1 mg | 1089 Iron, Fe |
| Water | 61.93 g | 52.6 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 195 | 19.2 | 13.1 | 0 | 0 | 0 | 65 |
| 1 thigh without skin | 111 g | 254 | 25.1 | 17.1 | 0 | 0 | 0 | 84 |
| 1 thigh with skin | 129 g | 295 | 29.1 | 19.9 | 0 | 0 | 0 | 98 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:174498
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Poultry
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Chicken, broilers or fryers, dark meat, thigh, meat and skin, cooked, braised (official name from the source)
- Français: Poulet à rôtir ou à frire, viande brune, haut de cuisse, viande et peau, cuit, braisé (machine-translated, confirmed by a second independent pass)
- Deutsch: Brat- oder Backhähnchen, dunkles Fleisch, Oberschenkel, Fleisch und Haut, gegart, braisiert (machine-translated, confirmed by a second independent pass)
- Italiano: Pollo da arrosto o da friggere, carne scura, sovracoscia, carne e pelle, cotto, brasato (machine-translated, confirmed by a second independent pass)
- Español: Pollo para asar o freír, carne oscura, contramuslo, carne y piel, cocinado, braseado (machine-translated, confirmed by a second independent pass)
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Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:174498" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.